Wednesday, April 18, 2012

california sushi rolls

I learned how to roll sushi many years ago when my Japanese friend Hazuki taught me how back in college.  It was always such a treat when she'd make it for all of us in the house.  This time Dee-Anna hosted gourmet club and had a sushi-making station laid out for each of us.  It was fun to roll sushi together.  Our sushi turned out delicious!!  I'm ready for more.

california sushi rolls (Dee-Anna found the recipe at Taste of Home)
2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoon ssesame seeds
bamboo sushi mat
8 nori sheets
1 small cucumber, seeded and julienned
3 ounces imitation crabmeat, julienned
1 medium ripe avocado, peeled and julienned
reduced sodium soy sauce, prepared wasabi and pickled ginger slices (all optional)

In a large saucepan, combine rice and water; let stand for 30 minutes.  Bring to a boil.  Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender.  Remove from the heat.  Let stand, covered, for 10 minutes.
Meanwhile, in a small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
Transfer rice to a large shallow bowl; drizzle with vinegar mixture.  With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly.  Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered with a damp towel.  Do not refrigerate.)
Sprinkle sesame seeds onto a plate; set aside.  Place sushi mat on a work surface so mat rolls away from you; lime with plastic wrap.  Place 3/4 cup rice on plastic.  With moistened fingers, press rice into an 8-inch square.  Top with one nori sheet.
Arrange a small amount of cucumber, crab and avocado about 1-1/2 inches from bottom edge or nori sheet.  Lifting bottom edge of the bamboo mat, roll up the rice mixture jelly-roll style, beign sure to lift plastic from rice.  Roll bamboo mat over sushi roll, pressing firmly, to make a more compact roll.  When the roll is complete, tighten it to make more compact.
Remove mat; roll sushi rolls in sesame seeds.  Cover with plastic wrap.  Repeat with remaining ingredients to make eight rolls.  Cut each into eight pieces.  Serve with soy sauce, wasabi and ginger slices if desired.

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